Salmon with Grappa

Preparing:

Clean the fish slices, remove the central bone and any fat parts, wash and pad dry with paper towels.Pass the slices in flour and shake off to remove the flour in excess.Melt some butter in a pan, fry the finely chopped onion in itAdd the steaks, sauté a minute on each side, add the sage, add Grappa and let evaporate.Moisten with broth and simmer covered for 10 minutes, season with a pinch of salt and plenty of pepper (if you like) and if the sauce becomes too liquid, thicken it with a tablespoon of flour dropped from a strainer.